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Wednesday, August 19, 2009

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Today we gonna make vegan yoghurt. For this recipe, you need Rejuvelac, but if you have non pasteurized miso, you can use miso too.
Take 4 cups of cooked brown rice, 1 cup of rejuvelac (or 1 teaspoon white miso, mixed in 1 cup of water).
Blend the rice at high speed and slowly add the Rejuverlac or miso, blend untill creamy and keep 8-10 hours at room temperature, wait till the desired taste is acquired and then put it in the fridge.
Of course you can use this vegan yoghurt like you use cow yoghurt, you can make dips with it, salad dressing or mix it with fruit.
I got this idea by reading the Uncheese Cookbook, a cookbook that teaches you to make vegan cheese: they use a lot of nutritional yeast, but as I do not use yeast, I replaced it with miso.